Andrew Zimmern likes to roast his brisket whole, because the fatty nose of the wide end will help to keep the roast moist. This juicy brisket also freezes well when cooked and bagged with the vegetables and liquid, so even a small family can make it.
Slideshow: Amazing Brisket Recipes
2 tablespoons dried thyme
2 tablespoons sweet paprika
2 tablespoons dried sage
1 tablespoon freshly ground pepper
1 tablespoon fine sea salt, plus more for seasoning
One 10-pound whole beef brisket
1/4 cup grapeseed oil
8 medium onions (3 pounds) sliced
2 cups beef stock or low-sodium broth
1 cup Banyuls vinegar or aged red wine vinegar
1 cup tomato puree
10 garlic cloves, peeled
1 teaspoon black peppercorns
1 bay leaf
3 fennel bulbs, each cut through the core into 1 1/2-inch wedges
How to Make It
In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.
Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.
Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the pan juices and vegetables.
The cooked brisket and vegetables can be refrigerated in the braising liquid overnight. Reheat gently before serving.
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Review Body: This was the worst brisket recipe I have ever made, hands down and I've made a lot of briskets. You're probably wondering why I would be looking for a new recipe if I've made so many good ones before? Answer is I like to try new recipes and ideas and maybe add something new to my recipe repertoire. In this case, the only thing I liked about it was the spice rub. I will use that in the future, so I guess I did get something out of it but as I was preparing to put it int he oven, I just knew there was not enough liquid in this recipe. And sure enough, there was no braising liquid left to speak of. Andrew says to skim off the fat but there was nothing to skim if from! In the past, my brisket is covered in liquid, this one just didn't have enough and because of it, it was too intensely flavored and dry. Might be a winner but it definitely needs more liquid!